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Creamy Baby Potatoes & Mushrooms

Roast some whole and some halved baby potatoes on sheet pan at 400 F until fork tender. I dressed them with olive oil, s&p, garlic.

In a large sauté pan, brown halved mushrooms till they have some nice brown sear marks. You want a large pan so your mushrooms have the space to get brown without steaming and becoming soft and shapeless. Also, you will be adding the potatoes to this pan so you need some space. I seasoned the mushrooms with s&p, thyme, dried basil, but any hearty herbs will do. Season after they have started browning.

Add the potatoes to the pan, pour in heavy cream to about halfway up potatoes, season with more s&p, Worcestershire and a few tablespoons of balsamic vinegar. Let simmer away about 10 or 15 minutes until the cream has reduced and thickened a bit. Check seasoning and garnish with a handful of fresh dill or any other fresh herb.

 

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Thai Coconut Pumpkin Soup

The easy version here with minimal exotic ingredients – except one – that can’t be missed, lime leaves. You need lime leaves to make this taste like something you’d get in a Thai restaurant. The flavour just can’t be duplicated in my opinion. Oh sure, it will taste *fine* without, but when you have that craving for that flavour and you skip the lime leaves – something will be missing. In Regina, get kafir lime leaves at Ngoy Hoa. I buy a pack and freeze the whole thing and use when I need.

Prep your ingredients first to make your life easier. Feel free to add remove the meat and/or vegetables to your liking. This makes enough that you can eat dinner heartily and have enough to freeze a bit. This is what is in mine today:

INGREDIENTS

2 cans of coconut milk

1 small butternut squash, peeled, cut into 1.5 inch chunks

6 (ish) cups of chicken broth

4 boneless/skinless chicken breasts, cut into 1 inch pieces

1 bag of prawns, UNCOOKED, just get what’s on sale, don’t spend a million dollars, if it has peels, peel it. It only takes a few minutes. Don’t use cooked prawns.

1 red pepper, cut into 1 inch pieces

6-8 mushrooms, thinly sliced

Thai red curry paste (found in Asians sections pretty much anywhere)

Fish sauce (you should just have this)

Sugar

1 lime

1 tsp turmeric

Rice, cilantro and siracha for serving

METHOD

Open coconut milk and add the solids to a large stock pot on medium heat, add butternut squash and season with salt. Let simmer until about half way softened.

While the squash is cooking, in a separate pan in oil sear chicken until just cooked through, toss in a splash of siracha at end and set aside.

Add 2 big spoons of curry paste, splash of fish sauce, 2 lime leaves, pepper, salt, turmeric and the rest of the coconut milk. Add the stock and bring up to the simmer, add mushrooms and peppers. Squeeze in lime juice. Cook 1 cup of rice in the meantime.

When squash is tender, add the chicken and shrimp. Simmer just until prawns are pink.

As with all soup, this will better the next day.

Serve with a few spoons of rice, some cilantro and extra lime and of course siracha.

 

 

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Chocolate Zucchini Banana Bundt Cake

Apparently I really love breads with bananas in it as this the third one on my blog. Oh well! This one is extra tasty.

INGREDIENTS

  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 overripe bananas
  • 2 eggs
  • 1 tbsp vanilla extract
  • 3 cups flour
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp salt
  • 2 cups of grated zucchini
  • 1/2 – 3/4 cups semi sweet chocolate chips
  1. Preheat oven to 350 degrees
  2. Beat together oil and sugar
  3. Add mashed banana, egg and vanilla
  4. In another bowl whisk together flour, baking powder / soda and salt
  5. Add the dry ingredients to the wet and mix until flour is no longer visible but don’t overmix! Then fold in the zucchini and chocolate chips
  6. Pour into greased bundt pan and bake for 40-50 minutes or until toothpick comes out clean
  7. Let cool for 10 minutes in pan before turning out and then let cool for another 1/2 hour before dusting with confectioners sugar

 

 

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